Molletes with Pico de Gallo

Photo: Locker233 · CC BY-SA 4.0 · source

Mexico's favorite open-faced breakfast: crusty rolls toasted with butter, spread with refried beans, blanketed in melted cheese and topped with fresh pico de gallo.

Ingredients

• 4 bolillo, telera or crusty sandwich rolls
• 1 tbsp soft butter
• 1 can (16 oz) refried beans
• 2 cups shredded mozzarella or Oaxaca cheese
• 2 Roma tomatoes, finely diced
• ¼ white onion, finely diced
• 1 jalapeño, minced
• ½ bunch cilantro, chopped
• 1 lime

From your pantry: salt.

Instructions

1. Heat the oven to 400°F. Make the pico: stir the tomatoes, onion, jalapeño and cilantro with the juice of the lime and a good pinch of salt, and let it sit while you build the molletes.
2. Split the rolls lengthwise and pull out a little of the soft crumb. Brush the cut sides lightly with butter and toast on a sheet pan until the edges just crisp, 4 to 5 minutes.
3. Warm the beans for a minute in the microwave so they spread easily, adding a splash of water if stiff. Spread them thickly over each half and top with the cheese.
4. Bake until the cheese is melted and bubbly and the bread is crusty at the edges, 6 to 8 minutes.
5. Spoon the pico de gallo over the top just before eating so the bread stays crisp.

Tip: Molletes are a great way to use up leftovers: chorizo, ham or bacon go on under the cheese, and Pati Jinich suggests a drizzle of salsa if you want more heat.

Nutrition per serving

Good for

Adapted from Pati Jinich.

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